Louisiana Dewberries

  • 1 qt ripe berries
  • 1 c water
  • 1 c sugar
  • 2 Tbsp butter or margarine
  • 2 Tbsp flour (to thicken)
  • SELF CRUSTING COBBLER
  • 1 c flour
  • 2 tsp baking powder
  • 3/4 c sugar
  • 3/4 c milk

In a saucepan, heat berries, water, sugar and butter. Add flour to thicken. Simmer on low heat, until desired thickness. Do not scorch.In a large mixing bowl, sift together flour and baking powder. Add sugar and milk. Mix well and pour into 9×13 baking dish that has 2 tablespoons butter or margarine melted in it.Pour berry filling gently over the entire surface, DO NOT STIR.Bake at 350 degrees for about half an hour, until crust on top is golden brown.

Dewberries ripen before blackberries, so if you come across ripe berries in April and May, you can trust they are dewberries. Some of my favorite childhood memories are picking berries and coming home to Mom to make this cobbler. Lisa

What is the difference between a blackberry and a dewberry?Fruit. Dewberries (Rubus trivialis) have a somewhat more purplish-red hue than the darker blackberry (Rubus fruticosus). Blackberries are slightly sweeter and less acidic than dewberriesdewberries are larger and usually ripen a week to 10 sooner than blackberries.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.